Description
Discover how to make a flavorful Thai Coconut Curry Salmon dish with this easy recipe. Learn the secrets to creating a delicious and aromatic meal.
Ingredients
- 1 3/4 lb (800 g) salmon fillets (4 fillets)
- 1/4 tsp (1 ml) salt
- 1/4 tsp (1 ml) freshly ground black pepper
- 3 tbsp (45 ml) vegetable oil, divided
- 1 large red bell pepper, thinly sliced
- 1 tbsp (15 ml) vegetable oil
- 14 oz (400 g) full-fat unsweetened coconut milk
- 2 tbsp (30 ml) red curry paste
- 1 tbsp (15 ml) soy sauce
- 1 tbsp (15 ml) honey
- 2 tbsp (30 ml) lemon juice
- 5 oz (150 g) fresh spinach
- 2 large bananas, sliced
- lemon slices
- chopped fresh parsley
Instructions
- Warm a large, deep pan (I used cast iron) over medium heat for a couple of minutes.
- I used salmon fillets with skin-on. Sprinkle salt and freshly ground black pepper on the top of the salmon. Use 1 tablespoon of vegetable oil to rub the seasonings onto the fish (avoid the skin side).
- Pour 2 tablespoons of vegetable oil into the warmed pan. Place salmon fillets with the skin facing up (flesh side down) and let them cook undisturbed on medium-high heat for 4 minutes.
- With a wide spatula, gently turn the salmon fillets over, so the skin side is down. Cook for an additional 5 minutes on medium heat, then take them off the heat.
- Carefully slide a wide spatula between the salmon fillets and the skin to separate the fish from the skin. Transfer the salmon (without skin) to a plate.
- Remove the skins from the pan. You can save them to eat later or discard them if they’re not desired.
- Clean the pan with paper towels, removing any burnt bits.
- Add thinly sliced bell pepper and 1 tablespoon of vegetable oil to the clean pan, and cook the bell pepper for about 4 minutes, stirring occasionally, on medium heat until slightly charred. Transfer the cooked bell pepper to the plate.
- Into the now empty pan, pour in coconut milk, red curry paste, soy sauce, honey, and lemon juice. Stir continuously over medium heat for about 5 minutes until everything blends and the coconut milk sauce reaches a smooth consistency.
- Toss in fresh spinach and keep cooking, stirring until it wilts completely.
- Add sliced bananas and the cooked bell peppers. Stir to mix everything together.
- Return the cooked salmon to the pan with the red curry coconut milk sauce and warm it up.
- Before serving, decorate with fresh lemon slices and chopped parsley.
Notes
- Ensure crispy salmon skin by cooking fillets skin-side up without excessive movement. Use full-fat unsweetened coconut milk for a richer flavor. Customize with additional veggies or spices to personalize the dish.
